Ingredients for 2 people- 5 tomatoes
- 5 basil leaves or a tablespoon of pesto
- 1 onion
- 1 clove of garlic
- 1 tablespoon oil EVO
- ½ liter of vegetable stock
- salt
- chilli
Time: 30 minutes
Wash the tomatoes and plunge into a pot of boiling water, remove and peel fast.
Squeeze to remove the seeds and cut into cubes.
Cook in a pan a tablespoon of extra virgin olive oil, sliced onion end, a clove of garlic.
Add the tomatoes and after 2 minutes the broth.
Cook over medium heat for 20 minutes, add pepper (to taste) and basil.
Blend with immersion blender and cook for another 5 minutes.
Serve with a slice of toasted bread.
Wash the tomatoes and plunge into a pot of boiling water, remove and peel fast.
Squeeze to remove the seeds and cut into cubes.
Cook in a pan a tablespoon of extra virgin olive oil, sliced onion end, a clove of garlic.
Add the tomatoes and after 2 minutes the broth.
Cook over medium heat for 20 minutes, add pepper (to taste) and basil.
Blend with immersion blender and cook for another 5 minutes.
Serve with a slice of toasted bread.
See the recipe in printable PDF
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